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Claudia Roden's Hummus Bi Tahina (Chickpea and Sesame Dip)
From: Flower

Wonderful dip from Roden's book 'Arabesque'. You can also eat it as a sandwich spread with slices tomato, lettuce and chopped onion.


  • 250 g chickpeas, soaked in cold water overnight
  • 2 lemons, juice of
  • 3 tablespoons tahini
  • 3 garlic cloves, crushed
  • salt
  • 4 tablespoons olive oil


  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 2 sprigs parsley, finely chopped

Drain the chickpeas and simmer in fresh water for about an hour or until tender.

Reserve the cooking water.

Process the chickpeas in a blender (or food processor) with the lemon juice, tahina, garlic, olive oil, salt and enough of the cooking liquid to obtain a soft creamy consistency.

Serve on a flat plate, garnished with a dribble of olive oil, a dusting of paprika and ground cumin (this is usually done in the shape of a cross) and a little parsley.

Serve with warm pita bread for dipping.